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TWO WAY SALMON AND ZUCCHINI
Recipe from "Recipes 1-2-3" Reproduced by permission from Viking.
Copyright © 1996 by Rozanne Gold
Serves 4
Three simple ingredients can make two dramatically different styles of fish: poached and pan-seared, plus two "gourmet" sauces: a dark zucchini coulis and a creamy zucchini butter sauce. This is the magic of Recipes 1-2-3.
POACHED SALMON WITH ZUCCHINI, TWO SAUCES
- 1 1/2 lbs. medium sized zucchini
- 4 salmon fillets, 6 oz. each
- 2 Tbs. unsalted butter, cold
Cut one-sixth of the zucchini into paper-thin rounds. Place in an overlapping pattern on top of the fish. Sprinkle with salt and freshly ground white pepper and wrap each piece tightly in plastic wrap. Refrigerate 30 minutes.
Cut the remaining zucchini in half lengthwise and then across into 1/2 inch pieces. Put in a medium-size pot with 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook 15 minutes, or until the zucchini is very soft.
Meanwhile, unwrap the salmon and poach in a shallow pan in 1 inch of water until cooked through. ( You can also steam the fish in the plastic wrap in a steamer.)
Transfer one-half of the cooked zucchini and one-half of the cooking liquid to a blender and puree until smooth. Reserve. Transfer remaining zucchini and liquid to the blender and puree until smooth. Add the butter and puree until thick and creamy.
You will now have two sauces- a dark-green coulis (with no butter) and a light, creamy sauce with butter.
To serve, place 1/4 cup of the dark sauce on the bottom of each of 4 plates. Top each with a warm poached salmon fillet and put 2 tablespoons of the buttery sauce over the top of each.
WINE SUGGESTION
Serve with a full bodied California chardonnay or French white Burgundy. From California, try Chateau Woltner, from France, a Montagny.
PAN SEARED SALMON, CREAMY ZUCCHINI SAUCE
Serves 4
- 8 oz. zucchini
- 4 salmon fillets, 6 oz. each
- 2 Tbs. unsalted butter, cold, cut into a few pieces
Cut the zucchini into large chunks and put in a small pot. Cook in 1/4 cup water with 1/4 teaspoon salt until very soft.
Meanwhile, season the salmon with salt and pepper and sear in a nonstick skillet on both sides until medium-rare. Keep warm.
As soon as the zucchini is soft, transfer the contents of the pot to a blender. Blend until smooth and creamy. Add the butter. Blend again-sauce will lighten in color and thicken. Add salt and pepper to taste. Pour the hot sauce immediately around the salmon.
Because you have seared the fish, this preparation will lend itself beautifully to a lighter-style pinot noir, or a cru Beaujolais.
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